CHICKEN AND FENNEL IN ROSEMARY-WINE BROTH
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- 1 lb
- fennel bulbs
- 1 lb
- chicken breasts, boneless, skinless, cut into bite-size pieces
- 1-1/2 tsp
- rosemary, fresh, chopped
- 5 tsp
- all-purpose flour, divided
- 1 Tbsp
- extra-virgin olive oil, divided
- 1 small
- red onion, chopped
- 1/4 c
- red or white wine
- 2 tsp
- garlic, minced
- 1 can(s)
- (14.5 oz) chicken broth
- 1/2 tsp
- each, salt and pepper, to taste
- loaf of crusty bread or rice to soak up the delicious broth.
1Trim stalk from fennel.
Quarter lengthwise, then slice crosswise into small pieces, reserve fronds for garnish.
2Put chicken on a plate and sprinkle with rosemary, sprinkle with a teaspoon of flour.
Toss to coat.
3Hat 1 tsp. oil in large non-stick skillet over medium high heat.
Cook, turning occasionally, until lightly browned, but not fully cooked, about 8 minutes.
Transfer to plate
4In same skillet over medium-high heat, heat remaining 2 tsp. oil.
Add fennel and onions.
Saute until lightly browned and almost tender, about 7 miutes.
5Add wine and garlic.
Reduce heat to low and simmer, stirring bottom of pan to scrape up browned bits, until most of wine has evaporated, about 1 minute.
6In a small bowl, miox borth with remaining flour
Stir into skillet.
Add salt and papper, and increase heat to high to bring to a boil.Reduce heat to medium-low and simmer 1 minute.
Add chicken and cook, tossing often, until chicken is cooked through, about 2 minutes.
7Garnish with fennel fronds.
Serve with crusty bread or over rice ..